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Syllabus of Home Economics 



PREPARED FOR THE 



American 
Home Economics Association 



BY ITS 



Committee on Nomenclature and Syllabus 



PUBLICATION NUMBER ONE 



FOR THE 



Rllen H, Richards Memorial Fund 



BALTIMORE, MD. 

Bmerican IHome lEconomics Bssociation 

1913 



Monographt 



Ellen H. Richards,, 1842-1911, for 
forty years instructor in Sanitary Chem- 
istry in the Massachusetts Institute of 
Technology, was the founder of the 
Home Economics movement, leader in 
the Lake Placid Conference on Home 
Economics, organizer of the American 
Home Economics Association and the 
Journal of Home Economics. Her books 
on Home Economics, including Food 
Materials and their Adulteration, the 
Cost of Living series, Euthenies, and 
many others, are the first important 
works in this field. Her leadership in 
social experiments, as in the New Eng- 
land Kitchen for preparing standardized 
foods and the Household Aid Company 
for furnishing trained service by the 
hour, and her practical application of 
laboratory science to the improvement of 
food, clothing, and shelter, suggest the 
only sure method of progress for the 
household. 

The Ellen Richards Memorial 
Fund is established to promote research 
and publication in the field of Home Eco- 
nomics. Those desiring to contribute to 
the Fund, or wishing to make enquiries, 
may address American Home Economics 
Association, Roland Park, Baltimore, 
Md. The Association is an organization 
of college and school teachers and scien- 
tific and professional workers in house- 
hold science ; it publishes the Journal of 
Home Economics, a professional publi- 
cation devoted to improving the condi- 
tions of living in the home, institution, 
and community. 



Syllabus of Home Economics 



PREPARED FOR THE 

American 
Home Economics Association 

BY ITS 

Committee on Nomenclature and Syllabus 



PUBLICATION NUMBER ONE 

FOR THE 

Rllen H. Richards Memorial Fund 



BALTIMORE, MD. 

Hmerican mome jEconomtcs Hssociation 



^^ 






Copyright, 1913. 

By American Home Economics Association. 

All rights reserved. 



A346817 



SYLLABUS OF HOME ECONOMICS 

Introduction. 

This syllabus has been prepared to show in a general and 
somewhat comprehensive way the content of the subject of 
Home Economics as defined in the reports of this committee 
and presented to the American Home Economics Association. 
It has also been constructed to show the relation of theory and 
science to practice under the several heads. The effort has 
been made to arrange the topics under each head in a logical 
and pedagogical order, in a somewhat ideal way, and without 
special reference to the present or temporary exigencies of 
particular institutions or the grade of the courses in which 
these subjects are to be taught. 

The amount of detail to be taught under different topics 
will naturally vary with the previous training of the pupil in 
scientific subjects and with the provisions made in other 
courses for instruction in subjects related to home economics. 
Thus, the amount of time to be spent in discussing nutritive 
value and digestibility of food in the home economics course 
will naturally depend upon the previous instruction the student 
has received in chemistry and physiology. Even if much instruc- 
tion regarding nutritive value and digestibility has been given 
previously in connection with the study of chemistry or physiol- 
ogy, these topics should nevertheless be discussed in the course in 
home economics in their proper relation to the other topics which 
have to do with food. 

This syllabus has also been prepared without reference to 
the titles of the teachers called upon to teach the different 
topics included therein. In a college, for example, there may 
be one teacher of foods or a number of specialists. 

The scheme of this syllabus is, however, sufficiently elas- 
tic to adapt itself to the requirements of institutions having 
considerable variations in the grade of instruction in home 
economics and differing widely in the number of teachers and 
of courses in scientific and other subjects. 

3 



For this reason the committee has refrained from making 
definite suggestions regarding the amount of time to be given 
to different topics. 

Methods Followed in Making the Syllabus, and Its Content 

One of the activities of the Lake Placid Conference of Home 
Economics was the consideration of the nomenclature of Home 
Economics,'^' and this work was continued by the American Home 
Economics Association which grew out of the Lake Placid Con- 
ference. 

At the Second Annual jNIeeting of the American Home 
Economics Association, in 1910, a Committee on Nomencla- 
ture was appointed for the purpose of studying usage and 
comparing data in order that terms and definitions might be 
proposed which would make for accuracy and uniformity. 
The Committee began its work at once and has reported to 
the Association at intervals. It was the conclusion of the 
Committee that "Home Economics", the designation used in 
the name "American Home Economics Association", is the 
most satisfactory of the names which have been proposed at 
different times for the subject as a whole. Such terms as 
"Household Economics", "Household Science", and "Home 
Science", may better fit the course offered in some particular 
school, college, or institution, or work in some locality; but 
general usage inclines to "Home Economics" as the broader 
designation. 

Definition of Home Economics. As a definition for 
"Home Economics", the Committee proposed the following: 
"Home Economics, as a distinctive subject of instruction, is the 
study of the economic, sanitary, and esthetic aspects of food, 
clothing, and shelter as connected with their selection, prepar- 
ation, and use by the family in the home or by other groups of 
people." 

This definition was adopted by the Association, at the 
Fourth Annual Meeting, at Washington. D. C, December 
27-30, 191 1. 



* Lake Placid Conf. Home Econ. Proc, i (1899), pp. 4, 5; 3 (1901), 
p. 70; 6 (1904), pp. 26, 59, 63, 64; 9 (1907), pp. 71, 125, 157. 



Division of the Content of Home Economics. In accord- 
ance with what seemed to be the best as well as most general 
usage, the Committee proposed that the subject of Home Eco- 
nomics be divided into four main divisions, (i) food, (2) cloth- 
ing, (3) shelter, and (4) household and institution manage- 
ment. This also received the approval of the Association. 

At the Fourth Annual Meeting of the Association, the 
Committee on Nomenclature was continued and took the name 
of "Committee on Home Economics Syllabus", in order that it 
might prepare a Syllabus of Home Economics based on the defini- 
tion and principal subdivisions mentioned above. The plan of 
arrangement of material finally adopted subdivides the three 
main divisions. Food, Clothing, and Shelter, into (i) selection, 
(2) preparation, and (3) use, and the fourth main division. 
Household and Institution Management, into (i) material basis, 
(2) social contacts, (3) activities and functions, and (4) aims and 
results. The headings, "selection", "preparation", and "use", are 
further subdivided with reference to economic, scientific, sanitary 
and esthetic aspects, so far as these apply to the subject, under 
such headings as "theoretical considerations", "classification", 
"composition and properties", "production and manufacture", 
"adulteration", and "cost." The principal divisions of the 
fourth section are also subdivided each in a way to develop 
its special meaning. 

There is always difficulty in subdividing and arranging 
according to a preconceived scheme the content of even 
closely related subjects and this difficulty has been experi- 
enced with the three divisions of home economics, food, cloth- 
ing, and shelter, notwithstanding the fact that they are closely 
related and interdependent. It is believed that there are more 
advantages than disadvantages in the attempt at uniformity 
which has been made. The plan followed involves some repe- 
titions of phrases and of subject-matter. It was felt that this 
was necessary in order to make the subdivisions equally com- 
plete and that it would prove a convenience to users whose 
needs and interests will naturally vary. For instance, the user 
who is specially interested in "shelter" would be helped by a 
repetition of phrases or of subject-matter pertaining to household 



textiles more than by a simple reference to the similar portions 
of the outline dealing with the textiles of clothing. 

In many cases it has been difficult to find entirely satisfac- 
tory terms for divisions or subdivisions, since no terms suffici- 
ently broad or exact seem to be in use, a condition which is by 
no means unusual in the case of a subject which so far as 
instruction is concerned is passing through the formative 
period. In a few instances this has resulted in the use of an 
unfamiliar word or an old term to which a meaning has been 
given somewhat different from that usually attached to it. 

The phrase "laboratory work suggested" is used in con- 
nection with all of the principal divisions of the syllabus. The 
term "laboratory work" is used in a broad sense, and in ac- 
cordance with a growing custom, to include work with books 
and other literary material, with accounts, with tools, etc., as 
well as with the equipment of the chemical, physical, and bio- 
logical laboratory. In some instances the more common term 
would be "practice work". 

Throughout the classification double braces are used 
when a topic can be logically and conveniently subdivided in 
several different ways or when divisions overlap in such a way 
that their relation could not be so conveniently shown other- 
wise. 

It would be very difficult, if not impossible, in preparing 
a syllabus for the purpose this is designed to serve, to include 
everything which might be considered to belong there. Addi- 
tions, omissions, and other changes can be made as they 
suggest themselves. 

In the preparation of this syllabus a considerable number 
of teachers of home economics and related subjects have been 
consulted and valuable suggestions have been received from 
many sources. The literature of the subject has also been 
carefully examined. The syllabus is submitted as the result 
of much study but it is fully realized that it is not per- 
fect or complete. Its main purpose will have been achieved 
if it shall serve to show in a general way the content of home 
economics as a distinct branch of knowledge, and shall be 
found a useful outline on which to base further consideration 
of the subject, and out of which to construct courses of instruc- 



tion for various purposes. It is also hoped that it will stimu- 
late the preparation of bibliographies, text-books, manuals, 
illustrative material, and laboratory equipment, and the under- 
taking of research to enlarge our knowledge of the topics 
which may properly be included in home economics and to 
improve the methods and facilities for instruction in this 
subject. 

The Use of the Syllabus 

The purpose of this syllabus is to classify in logical order 
the various topics which can properly be included under the 
term "Home Economics". It does not represent an outline 
for a course of instruction, but rather a classified list of topics 
from which courses can be made up. 

In preparing the syllabus much emphasis has been laid 
upon the theoretical, historical, and general aspects of the 
different topics, and upon the relation of chemistry, physics, 
mathematics, biology, economics, esthetics, and engineering, 
to materials and processes. This seems desirable since these 
topics are likely to receive much less attention than they merit 
even in courses of instruction designed to have a cultural value. 

Home economics, like many other subjects of instruction, 
for example, sociology, engineering, or agriculture, is a com- 
plex. In it the contributing subjects are grouped around the 
ideas of food, clothing, and shelter. Among contributing 
groups are art, history, anthropology, sociology, esthetics, ec- 
onomics, physiology, hygiene, mathematics, chemistry, phys- 
ics, and biology. As is the case with other complex subjects, 
the line of division between home economics and the contrib- 
uting subjects is not well defined, the central subject merging 
imperceptibly into the contributing subjects. This is an im- 
portant consideration in the use of the material in formulating 
courses of instruction since the line of division must be drawn 
by the instructor with due reference to the opportunity for 
collaboration. For instance, if no physiology or hygiene is 
ofiFered in other departments, enough must be given as a part 
of the home economics course to round out the subject. If 
chemistry is well provided for elsewhere emphasis should be 
laid on its applications to home economics rather than on its 
technical details. 



It is a truism to state that a subject gains in interest, as 
well as in educational value, when its relations to language, 
literature, science, and art are given due consideration. It is 
equally a truism to say that the recognition of such relations 
in planning courses of instruction differentiates those which 
aim at scholarly achievement from those which train for 
manual dexterity only. 

As is the case with many other subjects, courses of in- 
struction in home economics may be cultural, technical, or 
vocational, and the grade of instruction be primary, secondary, 
or advanced. The instructor must select the proper material 
from the total range provided, the selection being determined 
by the particular requirements of the case. 

In planning courses of instruction for primary and sec- 
ondary schools the material selected should be determined (as 
in the case of other subjects) by the facilities for instruction 
and the pedagogical method which is followed. Thus, the 
opportunity for laboratory (practice) work, or the dependence 
solely upon text-book and oral instruction, is an important 
consideration in determining the content of the course of in- 
struction. If the school is one in which the method followed 
is the use of manual operation or the "doing" for its value as 
mental training even more than for acquiring manual dexter- 
ity, selection can be made accordingly from the material 
classified. 

In planning advanced courses of instruction the same 
principles hold true. For instance, a cultural course would 
naturally deal with theoretical considerations, with historical 
and sociological data and the esthetics of home economics, and 
with the scientific aspects of the subject. An educational in- 
stitution where ideal conditions prevail would so corre- 
late language and literature courses that they would contribute 
to home economics as well as to other courses. As a simple 
illustration, it would be possible to select classics for reading 
and study which deal in part at least with home life, rather than 
chiefly with adventure or with the history of a nation. Thus, the 
choice might be the Odyssey instead of the Iliad. 

Rightly combined with language, literature, and other 
long-established subjects, home economics can and does pro- 



vide a well rounded college course of full cultural value and does 
not sacrifice anything essential to a broad education. Those who 
have given the subject most attention believe that, in addition, it 
has a special value in preparing directly for life and its problems. 

In a course designed for technical training special em- 
phasis would be laid naturally on the mathematical, scientific, 
and engineering aspects of "food, clothing, and shelter" with 
the idea of obtaining special proficiency in the practice of the 
general subject, or one of its divisions, as a profession. Cultural 
aspects of the subject would also be emphasized, though not to 
the same extent as in a cultural course, while more emphasis 
would be laid on accounting, on costs, and on other business and 
managerial aspects than the cultural course would demand. 

In the case of courses offered in a vocational or a trade 
school emphasis would be laid especially on the manual pro- 
cesses involved, with a view to obtaining skill and proficiency. 
The business aspects would also be considered and the wise 
teacher would give as much cultural value to the course as 
opportunity would permit. 

In the institutions offering normal and advanced training 
for teachers the instruction would be determined in the ideal 
course with reference both to material selected and to scope by 
the student's aim and object. In connection with the in- 
struction in pedagogical methods illustrations would be drawn 
as far as possible from home economics material. 

The Publication of the Syllabus 

At the Fifth Annual Meeting of the American Home Eco- 
nomics Association, in Boston, Mass., December 31, 1912, the 
Syllabus was presented to the Association and the Committee 
continued with the special object of preparing annotated bibli- 
ographies of the different topics included, as a means of helping 
the teacher and student to adequate sources of information. 
The Committee was also empowered to continue its general 
work of collecting data with a view to revising and improving 
the Syllabus as a whole, and to perfecting methods for extending 
its usefulness. 

The syllabus appears most appropriately as a publication 
for the Ellen H. Richards Memorial Home Economics Fund. 



10 

The committee recalls that the plan of the syllabus was in- 
itiated when Mrs. Richards was president of the American 
Home Economics Association, and that she was, until her 
death, chairman of the Syllabus Committee. 

The Committee gratefully expresses its obligation to one 
of its members, Dr. C. F. Langworthy, upon whom rested the 
responsibility for a large share of the actual compilation of 
material for the Syllabus. 

Suggestions and criticisms from all who are interested in any 
phase of the subject are invited in order that the Association may 
have the benefit of the knowledge and experience of many persons 
to aid it in further consideration of this matter. Correspondence 
on this subject should be addressed to the Secretary of the Asso- 
ciation, Roland Park, Baltimore, Md. 

Committee on Syllabus: 

Isabel Bevier, University of Illinois, Chairman. 
Benjamin R. Andrews, Teachers College, Columbia 

University. 
Sarah Louise Arnold, Simmons College. 
C. F. Langworthy, U. S. Department of Agriculture. 
Abby L. Marlatt, University of Wisconsin. 
Flora Rose, Cornell University. 
Elizabeth C. Sprague, University of Chicago. 
A. C. True, U. S. Department of Agriculture. 



SYLLABUS OF HOME ECONOMICS 



HOME ECONOMICS 



Definition: Home Economics, as a distinctive subject of instruction, is 
the study of the economic, sanitary, and esthetic aspects of food, clothing, and 
shelter as connected with their selection, preparation, and use by the family in 
the home or by other groups of people. 



General Plan of Syllabus 



Home Economics 



Food 



Clothing 



Shelter 



Household and 



{Selection 
Preparation 
Use 

f Selection 
] Preparation 

LUse 

{Selection 
Preparation 
Use 

Material Basis 



Institution I Social Contacts 

I Management Activities and Functions 

I Aims and results 



FOOD 

Definition : Food is that which taken into the body builds tissue or yields 
energy or does both. 

Selection 





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g 


—,.2 






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3 rt 


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JS o 




.HU 



Selection involves a knowledge of available resources, sources of sup- 
ply, general indications of quality (appearance, flavor, freshness, 
freedom from dirt, etc.), chemical and physical nature and proper- 
ties, adulteration and sophistication, contamination by micro- 
organisms, factors which influence cost, etc. Related to these are 
chemical analysis for composition and detection of adulteration 
and sophistication, physical methods of determining properties 
and quality, bacteriological methods of testing, mathematics as 
involved in calculations and cost considerations, literature of the 
general subject, etc. 

11 



12 
FOOD 

Selection — (continued) 






Animal 



Vegetable 



^Inorganic 



Meat 
Fish 
Poultry 
Eggs 

Dairy products 
Animal fats, 
L Etc. 

' Cereal grains and their products 

Legumes and other seeds and their products 

Roots, tubers, bulbs 

Fruit and fruit products 

Nuts and nut products 

Green and succulent vegetables 

Honey, sugar, etc. 

Vegetable oils and fats, 
LEtc. 



Oxygen of Air 


-Calcium 


Water 


Magnesium 




Sodium 




Potassium 


Mineral constit- . 


Iron 


uents in food 


Phosphorus 




Sulphur 




Chlorine 




Etc. 



fSalt 
Mineral matter J Bicarbonate of soda 
added to food 1 Bicarbonate of potash 

Ammonium carbonate, etc 



11 



Condiments 
and spices 



Beverages 



Flavoring extracts 

Savory herbs 

Spices 

Added colors (e. g. 

green, etc.) 
Vinegar, 
Etc. 



saflFron, vegetable 



Waters (potable, aerated, etc.) 

Coffee 

Tea 

Etc. 



[Laboratory work suggested] 



13 



Theoretical 
Considerations 



i £ 

(J Ph 



FOOD 

Selection — (continued) 

Historical and general facts; fundamental 
chemical data regarding elements and 
compounds, acids, bases, salts, etc., occur- 
ring in food; fundamental physical facts 
and data regarding liquids, solids, gases, 
and their relations, cohesion, adhesion, 
capillarity, osmosis, specific gravity, spe- 
cific heat, expansion, contraction, calori- 
metry, etc.; fundamental biological facts 
and general data regarding vital processes, 
as growth, food formation, storage, 
transportation, and metabolism of food 
within living plant or animal, as these af- 
fect the composition of plant and animal 
foods, e. g., cotton-seed food afifecting 
quality of bacon, respiration changes in 
green peas soon after picking, etc.; bio- 
logical significance of plant and animal 
products used as food, e. g., cotyledons as 
storehouse of nutriment for young plant, 
etc. 

Elementary composition (C, N, H, O, etc.) 



m 
.a 

'% '^, \ Chemical 



Physical 



Biological 



Proximate 
composition 



Composition 
in detail 



Water 

Protein 

Fat 

Carbohydrates (nitrogen-free 

extract and crude fiber) 
Ash 

'Specific proteins 
Specific fats 
Specific carbohydrates 
Specific ash constituents 
Flavoring bodies 
Acids 

L Etc. 

States of matter (solids, liquids, gases) in 
relation to foods; density, specific gravity, 
porosity, conductivity, etc. 

Energy (kinetic and potential) ; energy value 
of food and its measurement; the calorie; 
heat of combustion and fuel value, their 
determination and calculation, etc. 

Normal and abnormal development of plant 
and animal tissues and structures as re- 
lated to physical and chemical properties 
of products derived from them. 
Yeasts, ferments, molds, bacteria, and other 
saprophytes and parasites; enzyms, their 
L properties, and their relation to foods. 
[Laboratory work suggested] 



14 



FOOD 



Selection — (continued) 













3 


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v 


> 


If} 


.tn 












3 




L^ 



Theories of nutrition (functions of food, to build and repair tissue, 
and to supply body energy; specific functions of the different in- 
organic nutrients, of proteins, protein cleavage products, carbohy- 
drates, etc.) 

Digestion, physiology of digestion, (ease of digestion, thoroughness 
of digestion, coefficients of digestibility, etc.) 

Metabolism of nutrients (metabohsm of nitrogen and carbon, etc.), 
metabolism of energy, respiration apparatus, respiration calori- 
meter, respiratory quotient, etc.) 



Principal facts and fundamental data of 
Theoretical J plant growth and animal production; 
Considerations] equipment, machinery, and processes; 
historical and statistical data. 



Wild or 
Natural 
Supply 



Controlled 

Food 

Supply 



Household 
Industries 



Commercial 
Industries 



{Game 
Fish 
Plants 



Flocks and herds 
Cultivated crops 
Other products of farm, ranch, and garden 

Butter making, preserving fruits, etc., arid 
in general, the making of products in 
small quantity or of special quality, for 
household use or for market 



Milling 

Canning 

Baking 

Sugar refining 

Starch making 

Culinary fat and oil production 

Etc. 



[Laboratory work suggested] 



15 



Adulteration 



FOOD 
Selection— (continued) 

f Object sought — to give an appearance, qual- 
ity, or apparent value greater than actual, 
to make inferior seem superior; historical 
and other general data. 



Character 
and Extent 



Prevention 



Kinds of adulteration (e. g., use of dyes and 
preservatives); statistics of adulteration; 
real value of adulterated foods as distin- 
guished from apparent value; possible 
harmful effects of adulterated food; etc. 



Education and propaganda 
Legislative enactments 



[Laboratory work suggested] 



16 

FOOD 

Selection — (continued) 



Theoretical 
Considerations 






bflt- 

.si 



Q P 






Historical and general data (e. g., barter 
and exchange, mediums of exchange, var- 
iations in cost and in purchasing power 
of mediums of exchange, at different 
times, etc.) ; marketing at different times 
and in different places, etc. 



Labor of producing, transporting, storing, 
displaying, advertising, and delivering 

Tariff, land values, rent, licenses, etc. 

Cost of machinery, equipment, apparatus for 
producing, transporting, etc. 

Loss from perishableness 

Sanitary precautions demanded by commun- 
ity 

Bids (tenders) and contracts 
Community 



aids 



Control of weights and measures 

Federal regulation of interstate commerce 

Municipal markets 

Roads as affecting markets 

Inspection and control 



T- J f Edible portion 
Food Refuge 

content |^ Composition 

Cleanliness and safety 

Quality as related to value 

Extent to which purchase can be harmon- 
ized with projected menu, or possibility of 
use in combination with supplies already 
on hand 

Cost of homemade versus purchased articles 

Substituting value of different foods 

Proximity and convenience of market 

Facilities for storage at home 

Convenience of package 

Fashion, tradition, and race customs; sup- 
posed relation of appearance or name to 
quality, etc. 

[Laboratory work suggested] 



17 



FOOD 

Selection — (continued) 



Marketing 



(cont. 



[ Wholesale or retail 
Methods of I Individual or co-operative 

purchase 1 In person, by telephone, or by mail 
In package or bulk 



Market conditions 

Dietary specialists versus food purveyors 

Laws and regulations relating to adultera- 
tion, weights and measures, handling of 
food materials, market sanitation, etc. 

Bids (tenders) and contracts 

Reaction of intelligent purchasing on supply 



c :„i ;^^i I Condition of workers 

lji\l^F \ Responsibility of consumer 



Factors 



[Laboratory work suggested] 



18 

FOOD 

Preparation 

Historical and general data, e. g., definition 
of cookery; purpose of cookery, pasteuri- 
zation, sterilization, improvement of text- 
ure and nutritive value, development of 
aroma and flavor; chemistry and physics 
of cookery — the effect of heat, cold, and 
other factors on chemical composition of 
foods and food constituents; hydration, 
dehydration, oxidation, cleavage, acids and 
alkalis, yeast and other leavening agents 
melting point, boiling point, solidification, 
crystallization, expansion and contraction, 
temperature relations, conductivity of 
heat, specific gravity, density, etc.; biol- 
ogy of cookery — yeasts and other micro- 
organisms enhancing food flavors or 
values, etc.; hygiene, e. g., transmission 
and prevention of infectious disease as re- 
lated to cookery and cooking processes; 
possible paratyphoid or similar bacterial 
growth, or ptomaine development, in 
foods kept warm for considerable time or 
prepared under slow cooking conditions, 
e. g., fireless cooker; weights and meas- 
ures; recipes and formulas; standard 
recipes, etc. 



o 
o 
U 



Household 

Institutional 

Commercial 

Invalid 

Camp 

Etc. 



Plain 
Fancy 

'Special systems (as Amer- 
ican, French, Italian) 
Etc. 



Meat 

Fish 

Egg 

Milk 

Bread 

Vegetable 

Pastry 

Confectionery 

Etc. 



Food stuffs 

Condiments 

Spices 

Water 

Etc. 



Cooking utensils 

Mechanical aids (egg beaters, bread mixers, 
etc.) 

Cooking appliances (stoves, ranges, fireless 
cookers, steam cooking apparatus, refrig- 
erators, etc.) 

Fuels (wood, coal, kerosene, gas, alcohol, 
electricity, etc.) 

Etc. 



19 



FOOD 

Preparation — (continued) 



Washing, soaking, filtration (as of 
milk), and other preliminary oper- 
ations 

Use of dry heat (with and without 
added fat) ; baking, roasting, toast- 
ing, broiling, frying, sauteing, etc. 

Use of moisture and heat (boiling, 
stewing, simmering, steaming, etc.) 

Use of low temperature (solidification 
or hardening, gelatinizing — set- 
ting — freezing, etc.) 

Management of doughs and batters, 
and of flours and other cereals and 
starches 

Management of sugar preparations 

Management of meat and fish 

Management of dairy products and 
eggs 

Management of fruits, vegetables, and 
nuts 

Seasoning and flavoring 

Development of aroma 

Decorating and ornamental cookery 
_ Special processes 



Mechanical 



Chemical 



Physical 



. L Biological 



'Division (cutting, 
chopping, slic- 
ing) 

Pulverizing 
(pounding, 
grinding) 

Maceration ( r e - 
ducing to pulp) 

Hydration 

Dehydration 

Oxidation (as 
caramelizing, 
browning, 
burning) 

Cleavage 

Synthesis 

Distillation 

Evaporation 

Increasing and 
diminishing the 
air pressure 

Expanding and 
contracting 
gases, liquids, 
and solids 

Application of 
heat by convec- 
tion, conduc- 
tion, and radia- 
tion 

Varying and con- 
trolling specific 
gravity and 
density 

Enzymic action 
or autolysis, or 
micro-organism 
action, e. g., 
ripening of 
cheese, meat, 
stored fruit, 
aging of vege- 
tables, manu- 
facture of sau- 
erkraut, yeast 
fermentation of 
dough or beer, 
salt-rising 
bread, etc. 

Etc. 



20 



FOOD 



Preparation 



Care of raw foods not sterilized (special at- 
tention to care of milk) 

Sterilizing action of processes involved 

Personal hygiene of workers (e. g., contact 
and droplet infection, bacillus carriers, 
etc.) 

Hygiene of materials, equipment, and sur- 
roundings 



Appearance 

Flavor 

Quality 

Labor involved 

Cost 

Etc. 



[Laboratory work suggested] 



I 



21 

FOOD 

Preparation — (continued) 



Theoretical 
Considerations 



Classification 



^Raw Materials 



Historical, geographical, chemical, physical, 
biological, physiological data (e. g., the- 
ory of spontaneous generation; discov- 
ery of micro-organisms and their import- 
ance; relation of yeasts, molds, bacteria, 
vermin, etc., to various fermentative, pu- 
trefactive, and other changes in foods and 
food materials; deterioration and decay 
as distinguished from desirable ripening 
processes — often an arbitrary convention; 
occurrence of many micro-organisms in 
both vegetative and spore forms, and dif- 
ferences in resistance betw^een the two, 
abundance of the latter on some foods 
and its importance (e. g., difficulty in can- 
ning corn, etc.) ; influence of oxygen, moist- 
ure, reaction of medium, osmotic pressure 
of medium (e. g., a heavy sugar sirup) 
upon life and activities of micro-organ- 
isms; minimum, maximum, and optimum 
growth temperatures of parasites and 
saprophytes as related to summer temper- 
ature, pasteurization, fireless cooker and 
ice cream freezer temperatures, etc.; ther- 
mal death points for vegetative and spore 
conditions, influence upon this thermal 
death point of acid or alkaline reaction of 
media (e. g., ease of canning fruit — acid — 
compared with difficulty of home canning 
of vegetables — nonacid — ; protective ac- 
tion upon thermal death point of colloid 
solution (e. g., milk very difficult to steril- 
ize); relation of micro-organisms to dust 
and filth of materials, workers, or sur- 
roundings; recipes and formulas; etc. 



Domes- 
tic 



Commer- 
cial 



Tempo- 
rary 



Long con- 
tinued 



Meat 

Fish 

Dairy products 

Eggs 

Cereals and 

cereal products 
Vegetables 
Fruits and nuts 
LEtc. 



Food stuflfs 

Condiments 

Spices 

Salt and other preservatives 

Water 

Etc. 



22 

FOOD 

Preparation — (continued) 



'' Equipment 



Processes 



Sanitary- 
Considerations 



Standards 



'Utensils (pans, kettles, cans, and other con- 
tainers, canning devices, pasteurizers, 
sterilizers, evaporators, dehydrating de- 
vices, etc.) 

Means of attaining temperature over ioo° C. 
(e. g., autoclave, pressure cooker, calcium 
chlorid solution bath, oil bath, etc.) 

Sources of heat (stoves, steam, gas, etc.) 

Cooling devices (refrigerators, ice chests, 
cold storage equipment — large and small, 
etc.) 

Etc. 

Removal of moisture (drying, evaporating) 
Exclusion of air (immersion in fat or oil, 
vacuum, etc.) 

Low temperature (cooling and refrigerat- 
ing) 

High temperature (pasteurization and ster- 
ilization, canning, bottling, etc.) 

Preservatives (household — salt, sugar, 
wood-smoke, spice, vinegar, etc.; chemi- 
cal — formalin, benzoic-acid, etc.) ; their 
efficiency and their physiological effects 

Fermentative and putrefactive, bacterial and 
enzymic (souring and special fermenta- 
tions of milk, cheese ripening, fermenta- 
tion with addition of salt as in sauer- 
kraut making, etc.) 

Etc. 

{Personal hygiene of workers 
Hygiene of materials, equipment, and sur- 
roundings 

Appearance 
Flavor 

Keeping quality 
Market quality 
Convenience 
Wholesomeness 
Labor involved 
Relative cost 
LEtc. 



[Laboratory work suggested} 



23 



FOOD 

Preparation — (continued) 



Theoretical 
Considerations 



Historical and general data; service an ex- 
pression of courtesy; household service 
as a form of education; customs of differ- 
ent times and races; esthetic considera- 
tions, e. g., relations of form and color to 
food service. 



Systems of 

Table 

Service 



Family methods 
In course 
A la russe 
A la carte 
Etc. 



Equipment 



Materials 

Utensils 

Table furnishings 



Esthetics 



Color and design 
Garnishing 
Decorating 
Etc. 



Personal hygiene of workers 
Sanitary J Hygiene of materials, equipment, and sur- 

Considerations 1 roundings (market, store, home, cafe, ho- 
tel, ice cream parlor, etc.) 



Standards 



Appearance 
Suitability 
Labor involved 
Relative cost 
Etc. 



[Laboratory vi^ork suggested] 



24 

FOOD 

Preparation — (continued) 



Theoretical 
Considerations 



Classification 



Equipment 



Sanitary 
Considerations 



Standards 



Historical and general data; customs of 
primitive races; evolution of modern us- 
ages; importance of right care of foods, 
fresh, cooked, and preserved; milk supply 
and its safe-guarding; protection of fresh, 
cooked, and preserved foods from deteri- 
oration and loss; relation of chemistry, 
physics, and biology to general subject of 
deterioration and loss and their preven- 
tion; etc. 



Domestic 
Commercial 



Temporary (care of food and 
supplies from day to day) 

Long-continued (care of food 
and supplies for longer pediods) 

Containers 

Packages 

Cellars 

Storerooms 

Warehouses 

Devices for keeping 
foods warm 

Devices for keeping- 
foods cold 

Devices for protection 
from micro-organisms, 
insects, vermin, etc. 

Etc. 



{Personal hygiene of workers 
Hygiene of materials, equipment, and sur- 
roundings 



Household 
Commercial 



Effectiveness 
Labor involved 
Relative cost 
Etc. 



[Laboratory work suggested] 



25 



Theoretical 
Considerations 



FOOD 

Use 

Food in relation to laws of nature, social 
history, processes of human industry, de- 
mand of esthetics, and ethics; history of 
dietetics, theories of nutrition, food in its 
social aspects; evolution of table equip- 
ment and table customs; food in relation 
tQ health and disease; etc. 



Use 



Food Requirements as 
Influenced by 



Dietary Standards 
Physiological Requirements 
Psychological Aspects 

L Esthetics 



Sex 

Age 

Weight 

Surface area 

Physiological condition (gestation. 

lactation, etc.) 
Kind and amount of work 
Climatic and other external conditions 
Health and disease 
Etc. 





r 


Infants 
Children 




Normal persons 




Individuals 


Adults 
Aged 




Invalids 
Normal groups 


Planning Meals 




^ 




Hospitals, etc. 


and Dietaries 




Families 




School lunch 


or Rations 




Hotels 




work 




Groups 


Public in- 




Social functions 




stitutions 




Other special 






Camps 
Etc. 




purposes 



Management 
(Purveying) 



{Individuals, 
families, and 
other groups 



"Procuring and providing sup- 
plies and labor 

Accounting 

Proportion of available re- 
sources used for different 
foods 

Economy 

Efficiency 

Etc. 



26 

FOOD 

Use — (continued) 



Use 



'Social Relations 



" Standards 



Social customs and usages 



fOf those served 
Of those who serve 



Family meals 



Meals for larg- 
er groups 



Entertainment 
of guests 



Hotels 

Restaurants 

Commons 

Lunch rooms 

Camps 

Institutions 

Etc. 






formal 



Sociological 
^ Considerations 



' Suitability 

Wholesomeness 

Cleanliness 
- Purity 

Labor involved 

Relative cost 

Etc. 



Formal 



Condition of workers 
Responsibility of consumer 



[Laboratory work suggested] 



27 

CLOTHING 

Definition : Clothing is any natural, artificial, or manufactured article used 
for a longer or shorter period to cover the body, to defend it from injury, 
from the elements, from annoyance, and from public gaze, for ornamentation, 
and for ceremonial purposes. 



Selection 





^ c 


c 


3-2 

■+3 rt 


t) ■ 




o-o 


"3 




in 






^ o 



Available resources, source and supply, general indications of quality, 
chemical, physical, and biological nature and properties, adulter- 
ation and sophistication, factors of cost, etc. Related to these are 
chemical, physical, and biological methods of analysis and test- 
ing, mathematics involved in calculations and cost considerations, 
literature of the general subject, etc. 



28 



Raw " 
Materials 



Textiles 

and 
Fabrics 



Clothing 



CLOTHING 

Selection — (continued) 



'Animal 



Vegetable 



Synthetic 



Inorganic 



Wool 
Hair 
Leather 
Fur 
Silk 

Feathers 
Horn 
Ivory- 
Bone 
Shell 
Etc. 

' Cotton 

Flax_ 
Ramie 
Rubber 
Paper 
Straw 
LEtc. 

Artificial silk 

Other artificial fibers 

Plated fibers 

Celluloid and similar compounds 

Etc. 

Metals 

Glass and porcelain 

(Substances used for buttons, hooks 
and eyes, ornaments, etc.) 
Etc. 



Cotton goods, e. g., muslin, gingham, per- 
cale, canton flannel, knitted articles, lace, 
etc. 

Linen goods, e. g., lawn, shirtings, knitted 
goods, lace, etc. 

Ramie goods, hemp goods, etc. 

Woolen goods, e. g., broadcloth, cheviot, 
serge, flannel, felt, knitted articles, 
etc. 

Silk goods, e. g., satin, velvet, crepe, rib- 
bon, knitted goods, lace, etc. 

Rubber goods 

Fur and leather goods 

Ornaments and accessories 

Etc. 

For body 

For head 

For hands 

For feet 

Ornaments, decorations, and accessories 

[Laboratory work suggested] 



29 



CLOTHING 
Selection — (continued) 



'Historical and general data; fundamental 
chemical, physical, and biological data, 
e. g., elements and chemical compounds 
Theoretical occurring in textiles and clothing; funda- 

Considera- 4 mental data regarding adhesion, conduc- 
tions tion of heat and moisture, reflection of 
light, heat-insulation, etc.; biological sig- 
nificance of plant and animal products 
used as clothing, etc. 



Chemical 



Elementary composition (C, H, N, 
Ca, Mg, Ag, etc.) 



O, Fe, 



O <U 

S c 



Chemistry of natural fibers (vegetable fib- 
ers, silic, wool, etc.) 

Chemistry of animal products (horn, shell, 
etc.) 

Chemistry of artificial fibers (artificial silk, 
etc.) 

Chemistry of metals, rubber, paper, etc. 

Etc. 



Physical 



Tensile strength 
Elasticity 
Capillarity 
Porosity 
Hydroscopicity 
Conductivity of heat 
Conductivity of moisture 
Physics of color 
Radiation, reflection 

Relations of external to body temperature 
LEtc. 



(Normal and abnormal growth and condi- 
tion of plants and animals as related to 
quality of materials derived from them 
Seasonal variations in quality (as of fur) 
Etc. 



[Laboratory work suggested] 



30 



CLOTHING 



Selection — (continued) 



Theoretical 
Considerations 



Wild or 
Natural 
Supply- 



Controlled 
Supply- 



Household 
Industries 



Commercial 
Industries 



Principal facts and fundamental data of 
growth and development of plant and an- 
imal materials; historical and statistical 
data and evolution of production and 
manufacture, etc.; machinery, equipment, 
and processes; vegetable dyes, mineral 
dyes, synthetic colors, mordants, esthet- 
ics, development of creative faculty, de- 
sign, color, harmony, etc. 

-Fur 

Feathers 

Skins 

Plant fibers 
. Etc. 

Plant fibers gro-wn under cultivation 
Wool, hair, and other products of flocks 

and herds 
Silk 

Artificial fibers 
Etc. 

Spinning, weaving, knitting, lace making, 
dyeing, stenciling, garment making, and, 
in general, the manufacture of articles 
in small quantity or of some special 
quality 

Spinning, weaving, knitting, felting, dye- 
ing, printing, garment making, and, in 
general, the manufacture of articles in 
quantity with the aid of machinery un- 
der factory conditions 



Object sought — to give an appearance. 
Theoretical J quality, or apparent value greater than ac- 
Considerations 1 tual, to make inferior seem superior; his- 
I torical and other general data. 

Kinds of adulteration (e. g., mixing cotton 
with wool or with silk; use of shoddy; 
weighting with salts; use of starch and 
other stiffening materials) ; statistics of 
adulteration; real value of adulterated 
goods as distinguished from apparent 
value; possible harmful effects of adulter- 
ated goods; etc. 









s 


o 






rt 


Character 






and 
Extent 



Preve 



fEdu( 
ntion \ 

[Legi 



cation and propaganda 
islative enactments 

[Laboratory work suggested] 



31 

CLOTHING 

Selection — (continued) 



f Historical and general data; barter and ex- 
change, mediums of exchange, variations 
in cost of commodities and in purchasing 
power of mediums of exchange; customi 
of different races and countries. 

Labor of producing, manufacturing, trans- 
porting, handling, displaying, advertising, 
and delivering 

Land values, tariff, rent, licenses, etc. 

Value of equipment, machinery, etc., for 
producing, manufacturing, transporting, 
etc. 

Loss from deterioration 

Sanitary precautions demanded by commun- 
ity 

Bids (tenders) and contracts 

{Control of w^eights and measures 
Federal regulation of interstate commerce 
Inspection and control 






Composition and quality (e. g., fineness or 
other characteristic of weaving; warmth, 
or thinness) 

Cleanliness and freedom from harmful qual- 
ities 

Homemade versus purchased articles 

Substituting value of different materials 

Proximity to and convenience of place of 
sale 

Durability 

Convenience of form in which sold (e. g., 
by the piece or by the yard) 

Fashion, tradition, and race customs 

Supposed relation of appearance or name to 
quality, etc. 

Etc. 



32 



CLOTHING 



Selection — (continued) 



Selection 



Purchasing 



Methods of 
purchase 



' Wholesale or retail 
Individual or co-operative 
In person, by telephone or by 
mail 

, In large or in small quantities 



Market conditions 

Laws and regulations relating to adultera- 
tion, weights and measures, handling of 
goods, sanitation, etc. 

Bids (tenders) and contracts 

Reaction of intelligent purchasing on supply 



Sociolog- r Condition of workers 

ical \ Responsibility of consumer 

Factors I Etc. 



[Laboratory work suggested] 



33 



Theoretical 
Considerations 



Classificati 



Materials 



^ Equipment 



CLOTHING 

Preparation 

Providing covering for the body by draping mate- 
rials over it or by shaping or by cutting and fitting 
materials to it; historical and general data; evolu- 
tion; garment making in different times and coun- 
tries, fundamental principles and evolution of pro- 
cesses, e. g., sewing; color, form, and design, pat- 
tern drafting, cutting, fitting, relation of design 
to creative faculty, mathematical considerations in- 
volved, systems of measurement, and measures, 
hygiene of garment making, etc. 

Tailoring 
Dress making 
Cloak making 

Making of shirts, collars, and cuffs 
Making of undergarments, stock- 
ings, and accessories 
Millinery and hat making 
Glove making 
Shoe making 

Making of ornaments and accessories 
LEtc. 



Home 

Shop 

Factory 



Textiles 

Findings (linings, thread, sewing silk, 
buttons, hooks and eyes, bones, shields, 
tape, wadding, lambs' wool, etc.) 

Ornaments 

Etc. 

Needles 
Pins 
Scissors 

Yard stick and other measures 
Drafting instruments 
Patterns 
Pressing irons 

Sewing and other machines and labor sav- 
ing devices 
Sources of heat and power 
.Etc. 



Processes 



Sanitary 
Considerations 



Standards 



34 

CLOTHING 
Preparation — (continued) 

Designing 

Pattern drafting 

Fitting 

Sewing (kind and use of stitches, 

etc.) 
Knitting and braiding 
Embroidering and decorating- 
Frame making 
Blocking (of hats) 
Pressing 
Pasting 
Etc. 



Mechanical 
drawng 

Mathematics 

Chemistry 

Physics 

Esthetics 



Personal hygiene of workers 
Hygiene of materials, equipment, and sur- 
roundings 

Appearance 

Suitability 

Adaptedness and fit 

Utility 

Beauty 

Labor involved 

Relative cost 

Etc. 



[Laboratory work suggested] 



35 



CLOTHING 

Preparation — (continued) 

Historical and general data; prolonging 

Theoretical I Period of usefulness, improving or restor- 

Considerations ^"- appearance and texture, replacing lost 

"~" — " prevention of further deteriora- 



< ing appe; 

portions, 

L tion, etc. 





"^ 




' Cotton 
Linen 












Silk 


Classification 


' Domestic 




Wool 
Fur 




i^ Professional 




Feathers 
Rubber goods 
Leather 




J 




.Other materials and accessories 




Utensils 




Thread 


Equipment 


Silk 
Yarns 




Needles 




Etc. 




'Sewing 
Darning 




r 




Weaving 
Crocheting- 




Mechanical 


Processes 


Embroidering 




Chemical 




Gum patching (mending tissue, etc.) 

Cementing 

Soldering (of metal ornaments, etc.) 




Physical 




I Etc. J 




- 


Sanitary- 


'Personal hygiene of workers 


Considera- 


Hygiene of materials, equipment, and sur- 


tions 


roundings 




' Appearance 
Thoroughness 
Convenience 


Standards " 


Utility 

Labor involved 




Relative cost 




.Etc. 











[Laboratory work suggested] 



36 



CLOTHING 



Preparation — (continued) 



Theoretical 
Considerations 



Classificatic 



^Equipment 



Historical and general data; prolonging 
period of usefulness, improving or restor- 
ing appearance, color and texture; re- 
moval of general soiled condition; chemis- 
try, physics, and biology in relation to na- 
ture of soiling; spots and stains and their 
removal; solvents, detergents, bleaching 
agents, acids and alkalis; molds, mildews, 
etc.; mechanics of construction of equip- 
ment; customs and practices of different 
races and different times, etc. 



I Domestic (i. e., on small scale) 

I Commercial (i. e., on large scale) I 



Cotton 
Linen 
Woolen 
Silk 

Other materials 
and accessories 



Utensils (brushes, tubs, clothes frame, flat- 
irons, etc.) 

Materials — solvents (water, gasoline, ether, 
chloroform, turpentine, carbon tetrachlor- 
id, etc.), detergents (soap, soap bark, 
etc.), acids and alkalis, bleaching agents 
(sunlight, chlorin water, sulphur, etc.), 
dyes and stains, disinfectants 

Appliances and labor-saving devices (wash- 
ing machines, wringers, mangles, electric 
irons, sterilizers, etc., stoves and other 
sources of heat, sources of power, etc.) 



Processes 



37 
CLOTHING 
Preparation — (continued) 



Brushing 

Beating 

Scraping 

Pounding 

Soaking 

Rubbing 

Scouring 

Removing water or other liquid 

(pressing, wringing, centrifuging, 

evaporation, etc.) 
Bleaching 
Extracting 

Dyeing (e. g., use of blueing) 
Staining 
Painting 

Use of chemical solvents 
Use of acids and alkalis 
Absorption (as removal of grease with 

fuller's earth) 
Smoothing and polishing with heat 

and pressure (e. g., ironing and 

pressing) 
Burnishing (i. e., of ornaments and 

accessories) 
Disinfecting, sterilizing 
Etc. 



Mechanical 



Chemical 



Physical 



Biological 



Q ■^ r Personal hygiene of workers 

Considerations I Hyfi^J^/j^°fg"^^terials, equipment, and sur- 

{Condition of workers 
Responsibility of consumer 
Etc. 



Standards 



Appearance 
Thoroughness 
Harmlessness 
Convenience 
Labor involved 
Relative cost 
LEtc. 



Laboratory work suggested] 



38 



CLOTHING 



Preparation — (continued) 



Theoretical 
Considerations 



Classification 



'Historical and general data; customs of 
primitive races; evolution of modern 
methods, importance of the right care of 
garments and clothing of all sorts; protec- 
tion of clothing from deterioration and 
loss through action of elements, light, 
heat, moisture, mold and mildew and other 
micro-organisms, rust, decay, insects, ver- 
min, etc. 



{Temporary (care of clothing from day to 
day) 
Long-continued (care of clothing for longer 
periods) 



Containers (bags, boxes, trunks, chests, etc.) 

Closets 

Storerooms 

Warehouses 

Aromatic and other substances repellent to 

insects 
Sterilizing devices 
Cold storage appliances 
Etc. 



Personal hygiene of workers 
Sanitary J 

Considerations I Hygiene of materials, equipment and sur- 
roundings 



CO 




1 




•^ 

g 




House- 




rt 




hold 




C 


Equipment 














r! 




Commer- 




X 




[cial 





L Standards 



f Effectiveness 
Labor involved 
Relative cost 
Etc. 



[Laboratory work suggested] 



39 

CLOTHING 
Use 



Use •< Dress . 



Theoretical 
Considerations 



Determining 
Factors 



Physiological 
Aspects 



Psychological 
Aspects 



Esthetics 



Historical and general data; clothing in re- 
lational to laws of nature, social and 
national history, processes of human in- 
dustry, demand of esthetics, and ethics; 
clothing as protection from unpleasant 
surfaces, elements, public gaze, etc.; dec- 
oration; ceremonial uses, etc.; esthetics, 
economics, and sociology in relation to 
the use of clothing and ornaments; cloth- 
ing in relation to health and disease; etc. 



Sex 
Age 

Physical characteristics 



Physiological condition 



{Figure 
Size 
Weight 
Coloring 
Etc. 

r Health 
J Illness 
I Maternity 
Etc. 



Climatic and external conditions 

Occupation 

Social environment 

Relation of clothing to health 

Weight, color, and texture and changes of 
surface temperature and evaporation 

Loose and tight clothing; ideal, to conceal 
or to reveal the figure (e. g., Greek cos- 
tume compared with modern fashions) 

Modifying form by clothing, and its physio- 
logical effects, such as interference with 
natural position of organs, with perform- 
ance of vital functions; undue pressure or 
weight causing pain or irritability of 
nerves, or abnormal development of epi- 
dermis, connective tissue, etc. 

Display- 
Imitation 
Fashion 
Modesty 
Prudery 
Etc. 

Form 
Color 
Design 
Harmony 



40 

CLOTHING 

Use — (continued) 



Outfitti 



f Individuals 



Families 



Larger 
Groups 




Special Purposes 



Schools 

Public institutions 
Army and navy 
[_ Etc. 

(Sport 
Pageants 
Stage 
Livery 
Etc. 



Management of 
Clothing 



Individual 

Home 

Larger 
Group 



' Procuring and providing clothing and 
accessories 
Accounting 

Economy (proportion of available re- 
sources for clothing of different kinds) 
Efficiency 
^Etc. 



Social Relations 



rso 



cial customs and usages 

[ For home 



Etiquette of dress 



[ For social 



occasions 



£,.,., f Condition of workers 

ConsiSons [ |esponsibili,y of consumer 



I Standards 



Suitability, or harmony with person and 
personality; harmony of details with 
whole; harmony with occasion 

Healthfulness 

Cleanliness 

Purity 

Utility 

Beauty; physiological and traditional bases 

Labor involved 

Relative cost 
L Etc. 



[Laboratory work suggested] 



4i 



SHELTER 



Definition: Shelter is any natural enclosure or artificial structure used 
temporarily or permanently for human habitation, which covers or defends 
from injury, from the elements, from annoyance, and from public gaze, and 
which protects person and personal propertj^ and provides the material sur- 
roundings for home life. 



Selection 



Theoretical 
Considerations 



Temporary, 
Movable or 
Impermanent 



I Possibilities of shelter as determined by 
available resources; a knowledge of struc- 
tural materials, source, general and physi- 
cal nature and qualities, chemistry and 
physics of materials, methods of testing, 
adulteration and sophistication; factors of 
cost, mathematics in relation to calcula- 
tions, esthetics of shelter, site and sur- 
roundings, literature of the general sub- 
ject, etc. 



Wattled huts and other primitive 

huts 
Tepee 
Wigwam 
Igloo 
Lodge 
Tent 
Camp 

Portable house 
Etc. 



Cave 

Rock house 

Dugout 

Huts and other dwellings of light 

construction 
Log house 
Sod house 
Pueblo 
Cliff dwelling 
Adobe 
Cottage 
Bungalow 
House (farmhouse, country house, 

town house, etc.) 
Mansion 
Castle 

Apartment house 
Hotel 
Institution 
Etc. 



Private 



Commercial 



Communal 



Institutional 



[Laboratory work suggested] 



42 

SHELTER 
Selection — (continued) 



35 

Td bo 



Selection - 



Theoretical 
Consideration; 



Character 

and 

Extent 



Prevention 



Object sought — to give an appearance or 
apparent value greater than actual, to 
make inferior seem superior; historical 
and other general data; conditions in this 
and other countries. 



Kinds of sophistication practiced; use of in- 
ferior materials, e. g., "seconds"; faulty- 
construction, particularly that which can 
be readily concealed (e. g., too much 
mortar in masonry or brick work, which 
is not readily seen or which can be cov- 
ered with plaster) ; use of paint, paper, 
etc., to cover poor materials and inferior 
workmanship; etc. 



Education and propaganda 
Legislative enactments 



[Laboratory work suggested] 



43 



Theoretical 
Considerations 



Factors 

Determining 

Cost 



Factors 
Determining 
Value 
to User 



SHELTER 

Selection — (continued) 

Barter and exchange, variations in value of 
mediums of exchange, influence of stage 
of civilization and material surroundings 
on cost, data regarding other times and 
other countries, use of home products or 
local materials and home labor, business 
forms, legal forms, estimates of value, etc. 

Land value 
Advertising 
Price versus actual value 



Fees 



Broker's 
Title guaranty 
Legal 
Etc. 



f Construction 
Labor 

{Cash or securities 
Exchange 
Installment 
Etc. 

Bids (tenders), contracts 

Liens, mortgages, and trusts 

Appreciation 

Depreciation 

Taxes (rates) and assessments 



Ownership 

Renting 

Leasing 



Insurance 
Community Aids - 



Improvements (sewerage, water, 

sidewalks, roads, etc.) 
Inspection and control 
Municipal / building regulations 
Regulations I |jjb^g^«d>^P°^^l 

Legal enactments 
Etc. 



Topographical situation 
Outlook 

Exposure, available light and air 
Character of building 

Convenience of location and arrangement 
Appearance 

Transportation facilities 
Occupation of user 
Investment 
Fashion 

Social relations (e. g., proximity to 
church, school, desirable neighbors, etc.) 
LEtc. 

[Laboratory work suggested] 



44 



■Theoretical 
Considerations" 



SHELTER 

Preparation 

i-^ Historical and general data; architectural 
style as influenced and determined by cli- 
mate and environment (e. g., low build- 
ings where windstorms are general, pitch 
of roof as related to snowfall, thick walls 
in warm countries, etc.) ; architecture as a 
fine art; selection of style and materials; 
construction, distribution of floor space, 
windows, doors, fixtures, etc.; with ref- 
erence to hygiene, convenience and ease 
of operation; appearance and suitability; 
mathematics, mechanical drawing, chem- 
istry, and physics in relation to general 
subject; architecture; engineering; pecun- 
iary consideration; esthetics. 



{Topography 
Climate 
Location (e. j 
city, etc.) 
Improvements 



country, village, town. 



Architectural 
Style 



Elevation, 
Floor Plan, 
and Specifi- 
cations 



Classic 

Italian Renaissance 
Gothic 

English (Elizabethan, Tudor, etc.) 
Colonial (Georgian, Dutch, Southern) 
Domestic (farm and town homes as devel- 
oped in United States) 
Mission (Spanish) 
Craftsman 
Etc. 



Foundation 

Walls 

Roof 

Partitions 

Windows 

Doors 

Provision for 

water 

drainage, 

heating, 

lighting, etc. 
Etc. 





' 




rt 




^ 




c/) 




.> 








O 




fil 




fe 




O 












e^ 












rC 








<u 




bfl 




o 




u 




3 en 
O <u 




3 

3 




'> 




°43 




^ 




^ 




-H - 




^ 




J 



Attic 

Bathroom 

Bedroom 

Cellar 

Corridor 

Dining room 

Drawing room 

Hall 

Infirmary 

Kitchen 

Library 

Living room 

Nursery 

Pantry 

Parlor 

Play room 

Porch 

Reception room 

Scullery 

Sewing room 

Sitting room 

Stairway 

Storeroom 

Veranda 

Vestibule 

Etc. 



45 

SHELTER 
Preparation — (continued) 



Theoretical 
Considerations 



Classification 



Composition 
and Prop- 
erties 



Operations 



Historical and general data; object sought 
— rigidity, resistance to elements, etc.; ev- 
olution of construction; building in other 
times and places; race customs; chemis- 
try, physics, mathematics, and mechanics 
as related to structural materials and op- 
erations; psychology as related to super- 
vision, etc. 



Animal (leather, wool, hair, felt, etc.) 
Vegetable (wood, cloth, rubber, etc.) 
Mineral (stone, marble, granite, slate, con- 
crete, artificial stone, brick, terra cotta, 
cement, lime, sand, tin, and other metals, 
etc.) 



Elements 

Proximate constituents 
Hardness 
Density 
Porosity 
Tensile strength 
Elasticity 

Resistance to decay 
lEtc. 

Carpentry 

Masonry 

Bricklaying 

Metal working 

Wiring 

Plumbing 

Plastering 

Painting 

Treatment to 

prevent decay 
Etc. 



Chemical 
Physical 
Biological 



Mathematical 

Mechanical 

Engineering 

Chemical 

Physical 



Supervision and Inspection 

[Personal hygiene of workers 
Hygiene of materials, equipment, and sur- 
roundings 
Prevention of accidents 



Standards 



Suitability 

Quality 

Workmanship 

Appearance (beauty) 

Relative cost 

Etc. 



[Laboratory work suggested] 



Lighting 



Theoretical 
Considerations 



Classification 



46 

SHELTER 
Preparation — (continued) 



Historical and general data; object sought 
— use of daylight and supplementing it by 
artificial light, etc.; natural phenomena of 
light, dawn and sunset, lightning, etc.; 
customs of other times and races; physics 
of light; (molecular theory of light; ra- 
diation, reflection, refraction; light in re- 
lation to color); chemistry of light (na- 
ture of flame; combustion; incandescence; 
actinic rays; heat rays) ; physiological and 
biological effects of light (light in rela- 
tion to plant and animal growth and de- 
velopment) ; deleterious effects of too 
strong or too weak light, varying degrees 
of light tolerance among- organisms (in- 
cluding human) accustomed to different 
strengths of exposure; light as a disin- 
fecting agent; engineering as related to 
the construction and operation of lighting 
devices, etc.; measurement of light; light 
units; etc. Esthetics — light and lighting 
in relation to color and form; light and 
shade; etc. 

{Sunlight 
Moonlight 
Etc. 

Fire 
Torch 
Candle 
Oil lamp 
Gas light 
Artificial Electric light 

Indirect lighting systems 
Etc. 



Materials 



^ Equipment 



Fats, oils, and waxes 

Petroleum 

Gas (illuminating, water-gas, 

natural, acetylene, compressed, etc.) 
Calcium carbide 
Electric current 
Etc. 

Lighting devices and accessories 

Reflectors (ordinary, parabolic, etc.) 

Shades 

Prisms 

Window glass (clear, frosted, colored, etc.) 

Shutters, blinds, (window shades), curtains 

Etc. 



47 



SHELTER 



Preparation — (continued) 



Processes 



Combustion 

Oxidation 

Transformation of electrical energy 

into light (incandescence, arc light) 
Reflection 
Controlling and regulating sources of 

artificial light and lighting devices 
Polarizing (for laboratory and analytical 

purposes) 
Converging rays (e. g., spot light) 
Parallel rays (e. g., searchlight) 
Dispersing rays (e. g., reflectors) 



Physiological 
and Sanitary 
Considerations 



Standards 



Mechan- 
ical 

Chemical 

Physical 



Light, natural and artificial, in relation to 
physical comfort, efficiency, and well- 
being 

Effects of too strong or too feeble light 

Necessity for proper direction of rays of 
light to avoid injury to sight; value of 
overhead light 

Diffusion; avoidance of great light and 
shade contrasts 

Injury resulting from monochromatic light, 
particularly from the chemically destruc- 
tive (blue and violet) rays 

Hygiene of materials and equipment (e. g., 
efifect of adequate lighting upon cleanli- 
ness of' rooms; lamps and burners in rela- 
tion to vitiation, heating, and drying air) 



Efficiency 
Distribution 
Labor involved 
Relative cost 
Etc. 



[Laboratory work suggested] 



48 



SHELTER 



Preparation — (continued) 



Theoretical 
Considera- 
tions 



Historical and general data; evolution of 
heating and cooling devices, customs of 
other times and other races, etc.; chemis- 
try of combustion; physics of heating and 
cooling; expansion and contraction of 
liquids, solids, and gases under the influ- 
ence of heat and cold, conduction, con- 
vection, radiation, etc.; engineering in re- 
lation to heating devices; measurement of 
heat and heat units; etc. 





Nat- 




Di- 




ural 




rect 


Classification. 




• ^ 






Arti- 




Indi 




ficial 




rect 



For heating 
and cooling 
rooms, etc. 

For household 
operations 
(cooking, laun- 
dry work, pre- 
serving food 
and household 
materials, 
etc.) 



External temperature 
Thermal springs 
Camp fire 
Fireplace 
Brazier 
Stove 

Hot air furnace 
Gas heater 
Liquid fuel heater 
Electric heater 
Steam heater 
Vacuum system 
Hot water heater 
Chilled air systems 
Chilled water or 
brine systems 
Mechanical coolers 
Etc. 



Equipment 



Processes 



Insulating materials (air space, vacuum, 
felt, hair, cork-dust, asbestos, magnesium 
pipe covering, etc.) 

Stoves and other heating devices 

Low temperature devices (mechanical re- 
frigeration appliances, etc.) 

Fans 

Blowers 

Thermostats 

Mechanical temperature regulators 

Devices for removal and disposal of com- 
bustion products (smoke, fumes, etc.) 
LEtc. 



Combustion (oxidation) of fuels 
Conversion of electrical energy into heat 
Cooling by expansion of gases under pres- 
sure by direct and indirect methods as in 
refrigerating systems 
Etc. 



Chemical 
Physical 



49 

SHELTER 
Preparation — (continued) 



Materials 



Sanitary- 
Considerations 



Standards 



Solar energy 

Fuel, (wood, coal, coke, charcoal, peat, gas, 

etc.) 
Electricity 
Chemical mixtures for producing heat and 

cold (quicklime and water, ice and salt, 

etc.) 
External (cold) air 
Cold water 
Ice 
Snow 
Etc. 



Effects of heat and cold upon physical com- 
fort and Well-being; changing temperature 
and air currents a necessary stimulus to 
general metabolism; special effects upon 
skin; dependence of temperature effect 
upon the combination of temperature with 
varying humidity conditions; critical and 
dangerous room temperatures and physi- 
ological reasons; effects of extreme heat 
and extreme cold upon the organism; spe- 
cial conditions necessary for infants, chil- 
dren, elderly, and feeble persons. 



Hygiene of materials, equipment, and sur- 
roundmgs e. g., the effects of different 
heating systems upon ventilation, dusti- 
ness of house air, "cooking" of air (i. e., 
addition to air of charred organic matter 
from overheated surfaces, e. g., newly 
polished stoves, newly bronzed radiators), 
etc. 



(Efficiency 
Convenience 
Labor involved 
Relative cost 
Etc. 



[Laboratory work suggested] 



50 

SHELTER 
Preparation — (continued) 



Theoretical 
Considerations 



Historical and general data; the provision of an abundant 
supply of oxygen in fresh air; the removal of vitiated air 
(products of respiration, combustion, etc.) if these are 
present in excess; prevention of undue rise in tempera- 
ture and humidity and its special importance; greater 
importance of physical condition than chemical condi- 
tion as related to "freshness" of air; moisture content of 
air in its relation to comfort, discomfort, fatigue, and 
fuel economy; carbon monoxid and other harmful gases 
and fumes; manufacturing enterprises in relation to air 
supply and ventilation (e. g., "smoke nuisance"); physi- 
ology of ventilation; effect of ventilation upon skin, and 
through it, upon general metabolism; this perhaps more 
important than its effects upon the air we breathe; 
physiological requirements (e. g., air space per individ- 
ual) ; chemistry, physics, and biology in their relation to 
ventilation problems; physics of air circulation and air 
currents; diffusion of gases; transmission and diffusion 
of odors in air; dust and micro-organisms in air, etc.; 
engineering as related to construction of ventilation ap- 
pliances; etc. 



Classification 



Equipment 



r Natural 



I Artif 



f Direct 



ficial J I Indirect 



Air exchange by means of 
porosity of building materials 
Loose or light construction 
Windows, doors, etc. 
Ventilator, flue, forced draft 
Etc. 



Devices for washing air 

Devices for filtering air 

Blowers 

Fans, punkahs and similar mechanics 

devices 
Sources of power (electricity, etc.) 



51 



SHELTER 



Processes 



Preparation — (continued) 

Regulation of temperature of rooms, to"| 

prevent accumulation of animal heat 
Regulation of moisture content 
Regulation of dust and other mechanical 

impurities 
Removal of odors, fumes, and harmful or 

unpleasant gases 
Maintaining circulation, etc. 
Removal of micro-organisms by dilution, 

filtration, washing, etc. 
Etc. 



Mechanical 
Chemical 
Physical 
Bacteriological 



Sanitary 
Considerations 



' Purity, cleanliness, optimum temperature 
and humidity of air in relation to health, 
comfort, and efficiency 
Air space requirements per capita 

Hygiene of materials, equipment, and sur- 
roundings 



Standards 



Efficiency 
Convenience 
Labor involved 
Relative cost 
Etc. 



[Laboratory work suggested] 



52 



SHELTER 



Preparation — (continued) 



Water 
Supply 



Theoretical 
Considerations 



Classification 



Equipment 



Historical and general data; water supply- 
including ice for domestic purposes and 
water supply for fire protection in other 
times and other countries; evolution and 
development of appliances and water sup- 
ply systems; development of ice industry 
and ice making; chemical, physical, and 
biological considerations; chemical nature 
of water; water vapor, snow, and ice; ac- 
cidental constituents; material in suspen- 
sion; gases (air, etc.) in solution; mate- 
rials in solution (mineral, organic, harm- 
less, harmful); water flora (algse, bacteria, 
etc.) and minute forms of animal life (cy- 
clopes, etc.) and their relation to water 
pollution; relation of water contamination 
to diseases; engineering problems of 
water and ice supply and control; etc. 



f Natural 







Fresh 






Salt 


Snow 




Hard 


Ice_ 




Soft 


Spring 




Distilled 


Lake 




Aerated 


Well (surface, ( 


Mineral 


deep. 


artesian, 


Still 


driven, etc.) | 


Efifervescent 


Etc. 




Charged 

Bottled 

Etc. 



Artificial 



Buckets, pails and other utensils 

Cistern, tank, and other containers 

Windlass and other devices 

Pumps and pumping 

Water meter 

Water coolers 

Aqueduct 

Reservoirs, natural and artificial 

Water mains, pipe lines, and stand pipe, etc. 

Street mains and fire service 

Hose pipes 

Ice harvesting and handling appliances 

Ice making plants 

Ice houses 

Refrigerators 

Etc. 



53 

SHELTER 

Preparation — (continued) 



Processes 



Hand service 

Household installation 

Gravity systems 

Pumping systems 

Hydraulic ram and other pres- 
sure devices 

Softening 

Iron removal 

Distillation 

Aeration 

Precipitation 

Filtration 

Special systems of purification 

Storing and distributing water 
and ice 

Bottling 

Etc. 



Mechanical 
Engineering 
Physical 
Chemical 



Sanitary 
Considerations 



Standards 



Safeguarding source and supply, e. g., pro- 
tection of water shed; impounding; chem- 
ical treatment of suspected water (e. g., 
"lime" process) 

Water and ice supply as related to personal, 
family, and community health; water- 
borne infection; possible effect of con- 
tained chemicals upon health; etc. 

Personal hygiene of workers 
Hygiene of materials, equipment and sur- 
roundings 



Purity (low bacterial content; freedom 
from pathogenic bacteria, from suspected 
organic and inorganic substances, etc.) 

Esthetic attractiveness (clearness, palatabil- 
ity) 

Freedom from undesirable chemicals (e. g., 
from too great "hardness") 

Convenience 

Labor involved 

Relative cost 

Efficiency 

Etc. 



[Laboratory work suggested] 



54 



Theoretical 
Considerations 



SHELTER 

Preparation — (continued) 

'Historical and general data; object sought — 
removal of waste water, human waste, 
and soiled or polluted water mechanical- 
ly or in water as a carrier, and inciden- 
tally draining the soil to lower the water 
level (e. g., to prevent dampness and ac- 
cumulation of water in cellars); the evo- 
lution of drainage; house drainage in this 
and other times and countries; chemistry, 
physics, biology, and engineering as re- 
lated to drainage and sewage disposal; 
sewage and drainage disposal in relation 
to health and disease; etc. 



Household disposal and drainage 
Pail and bucket 
Cesspool 
Septic tank 



Natural "1 f" Domestic 
Artificial J L Municipal 



Water 



Gravity systems (separate or 
^ ^^,„o.p , sewage only, and combined or 
,-,^.„^^ 1 sewage and drainage) 
systems | p^j^pj^g systems 



Vacuum systems 
Compressed air systems 



^Q 



Equipment 



Privies, earth closets. 

Toilet room fixtures 

Plumbing 

Cesspool 

Septic tank 

Contact bed 

Etc. 



Note: 



Extended subdivision of the section is not 
attempted since aside from its simpler 
aspects drainage and sewage disposal is a 
commercial or engineering operation. 



Processes 



Mechanical removal. 

Removal by gravity (with and without aid 
of water installation) 

Removal by power 

Dilution (disposal in streams, etc.) 

Biological purification (sewage irrigation, 
or other earth disposal) 

Filtration and drying, with chemical or bio- 
logical treatment of effluent 

Chemical precipitation 

Bacterial destruction (action of anaerobes 
in septic tank, of aerobes in contact bed) 

Etc. 

(See Note above) 



Mechanical 
Chemical 
Physical 
Biological 



55 



SHELTER 
Preparation — (continued) 



Preparation 



Drainage 
and 

Sewering 
(continued) 



Sanitary- 
Considerations 



Standards 



Protection of individual, 
household, and com- 
munity by disposal of 
drainage and sewage or 
by rendering it innocu- 
ous 

Hygiene of materials 
and equipment 

f Efficiency 
I Convenience 
j Labor involved 

Relative cost 
[Etc. 



[Laboratory work suggested] 



56 



Theoretical 
Considerations 



Classification 



SHELTER 
Preparation — (continued) 

Historical and general data; equipment in 
remote times, and of primitive races, de- 
velopment and increased complexity of 
equipment in relation to development of 
civilization, new inventions, and increased 
resources; drafting, cutting, fitting; phy- 
sics, chemistry, biology and esthetics in 
relation to equipment, etc. 

{Hardware (knobs, latches, locks, etc.) 
Fixtures (gas, electric, plumbing, etc.) 
Built-in devices (cupboards, shelves, dumb, 
waiter, refrigerator, etc.) 





- 


rOii 


' 


Ceiling 


Varnish 




Wall 


Distemper 


Finishes 


Trim 


Stain 




Floor 


Paint 




Etc. 


Applied decoration 




- 


I Etc. 




~ 


r Chairs 
Tables 
Beds 




'For rooms 


Bookcases 


Furnishings 




Couches 


Exclusive 




Crockery 


of Textiles 


For thorough- 


Glass 




fares 


Labor-saving device 
Ornaments and 
decorations 




^ 


[Etc. 






Tapestry 
Cloth 




Wall coverings - 


Paper 

Special fabrics and 

materials 
Etc. 



Household 
Textiles 



{Window draperies 
Shades (blinds) 
Portieres 
Table covers 
Etc. 



Floor covering - 



Oilcloth 

Linoleum 

Rubber goods 

Rugs and carpets 

Matting 

Etc. 



57 

SHELTER 
Preparation — (continued) 



Classification f Household 
(continued) 1 Textiles 

L (continued) 



Processes 



Equipment 



Table linen 




Bed linen 


Blankets 


Towels 


Slip covers 


Coverlets 


Ornamental linens 


Etc. 


'■ Cotton 


' Prints 


Linen 


(Chintz 


Mohair 


creton, 


Haircloth 


etc.) 


Woolen 


Ticking 


Silk 


Denim 


Leather 


Velour 


Accessories 


Plush 


(Lining, 


Velvet 


guimpe, hair, 


Brocade 


buttons, etc.) 


Damask 


Ornaments 


Tapestry 


L Etc. J 


I Etc. ■ 



Napery, 
and 

Similar 
Articles 



Uphol- 
stery 

Mate- 
rials 



(Note) 
These sections are not subdivided since the con- 
struction of Permanent Equipment, construction 
and application of Finishes, and the construction 
of Furnishings, though formerly home occupa- 
tions or industries are now almost exclusively fac- 
tory and .manufacturing processes except occasion- 
ally in the primitive or pioneer conditions. In using 
the syllabus for the preparation of courses, the 
teacher should be governed by circumstances and 
select as many facts and illustrations from the arts 
and industries included as will best answer the pur- 
pose. The manufacture of household textiles is 
seldom carried on at home, being almost always a 
commercial industry. The making of various ar- 
ticles from the textiles is carried on as a domestic 
and a factory industry and the equipment required is 
practically that given under Clothing: Preparation — 
Equipment. The processes involved are essentially 
the same as those given under Clothing: Preparation 
— Processes. Processes, such as upholstery, mat- 
tress making, etc., are commercial rather than home 
industries. 



58 



SHELTER 

Preparation — (continued) 



Equipping 
(continued) 



Sanitary 
Considerations 



Standards 



Proper equipment and the right adjustment 
in relation to health, comfort, and effici- 
ency- 
Personal hygiene of workers 

Hygiene of materials, equipment, and sur- 
roundings 

Durability 

Fitness 

Esthetic considerations 

Convenience 

Labor involved 

Relative cost 

.Etc. 



[Laboratory work suggested] 



59 



SHELTER 



If^ 



Theoretical 
Considerations 



Preparation — (continued) 

' Objects sought — maintenance of general 
utility or condition, retarding and pre- 
venting deterioration and decay, repair or 
renewal of worn material, replacement of 
lost portions; historical and general data; 
customs and methods in different times 
and different places; chemistry, physics, 
and biology as related to general subject; 

. trade methods and processes; etc. 



Classification 



r Domestic 



Professional 



Structural materials 
Lighting equipment 
Temperature control equipment 
Water drainage and sewering 

equipment 
Permanent equipment 
Finishings 
Furnishings 
Household textiles 



Equipment 



Processes 



Note : — This section is not further subdi- 
vided since in domestic or professional 
repair and renewal practically the same 
equipment is needed as in the original 
construction or installation of material 
under consideration. Fuller data may be 
found in earlier sections of Shelter-Prep- 
aration. 



Note:^This section is not further subdi- 
vided since in domestic or professional 
repair and renewal practically the same 
processes are involved as in the original 
construction or installation of material 
under consideration. Fuller data may be 
found in earlier sections of Shelter-Prep- 
aration. 



Sanltar T Personal hygiene of workers 

Considerations 1 Hygiene of materials, equipment and sur- 
L roundmgs 



Appearance 
Thoroughness 
Convenience 
Labor involved 
Relative cost 
Etc. 



Standards 



[Laboratory work suggested] 



60 

SHELTER 
Preparation — (continued) 



Care 



Theoretical 
Considera- 
tions 



Objects sought — removal of soiled condi- 
tion, disposal, or destruction of dust, 
dirt, and refuse, maintenance in clean and 
sanitary condition; historical and general 
data; customs of other times and races; 
nature of dust, dirt, and household refuse; 
chemistry, physics, and bacteriology of 
cleaning; esthetic considerations, etc. 







- Walls 
Ceiling 
Floor 


Classifica- 


'Domestic 


Woodwork 


tion 


■ 


Windows 




.Professional 


Permanent equipment 
Furnishings 
Household textiles 




^ 


I Etc. 



I- Equipment 



Pails, buckets, cans, baskets, and other uten- 
sils and containers 

Brushes, brooms, carpet sweepers, vacuum 
cleaners, etc. 

Cloths, etc. (cheesecloth, old linen, flannel, 
felt, etc., cotton waste, chamois skin, 
leather, etc.) 

Hammer, screw driver, wrench, and other 
tools 

Tacks, nails, and other small hardware 

Cleaning materials (water, ammonia, alco- 
hol, bath brick, black lead, borax, furni- 
ture polish and other polishes and pastes, 
kerosene oil, olive oil and other oils, pum- 
ice stone, rotten stone, soap and other de- 
tergents, turpentine, oxalic and other 
acids, washing soda, wax, whiting, etc.) 

Glue, paste, mending tissue, household 
cements, etc. 

Screens, traps, phosphorus paste, rat virus, 
and other means of combatting household 
insects and vermin 

Chlorid of lime 

Sulphur candle and other disinfectants 

Laundry equipment 

Sewing equipment 

Boxes, chests and other conveniences for 
storage 

Chemicals repellent to moths, etc. 

Etc. 



61 



SHELTER 



Preparation — (continued) 



Processes 



Standards 



Sweeping 

Dusting 

Vacuum cleaning 

Scrubbing 

Washing 

Ironing 

Dry cleaning 

Oiling 

Polishing 

Collection (e. g., in cans) and disposal of 

refuse (e. g., dumping) 
Exclusion of insects, rats, mice, and other 

vermin 
Prevention of mold, mildew, and decay 
Disinfection, sterilizing 
Etc. 



Mechanical 
Chemical 
Physical 
Biological 



Note: — For fuller details regarding material 
included under Equipment and Processes 
see Clothing — Preparation — Garment 
Making — Repair and Renewal, Cleaning 
and Laundering, Handling and Storage; 
also earlier sections of Shelter — Prepara- 



Sanitary Personal hygiene of workers 

Considera- < Hygiene of materials, equipment, and sur- 
tions roundings 



Appearance 

Thoroughness 

Utility 

Convenience 

Labor involved 

Relative cost 

Etc. 



[Laboratory work suggested] 



62 



Use 



Theoretical 
Considerations 



SHELTER 

Use 

Historical and general data; shelter in rela- 
tion to laws of nature, social history, pro- 
cesses of human industry, demand of 
esthetics, and ethics; evolution of shelter; 
customs of primitive races; solution of 
shelter problems in nomadic (tent 
dvirelling) tribes, under patriarchal and 
communal conditions, in isolated and 
grouped dwellings, etc.; usages of other 
times and other races; shelter in relation 
to environment; material surroundings in 
relation to home life; shelter in relation 
- to health and disease; etc. 



Housing 
(*) 



Determining 
Factors 



Physiological 
Considerations 



(Available resources 
Size of family or other group 
Occupation of members of family or other 
group 
Social condition 

'Age of members of family or other group 
Condition of health of members of family 

or other group 
Proper planning, construction and equip- 
ment in relation to health, comfort, and 
efficiency of individual, family or other 
L group 



Psychological J Fashion 
Considerations Convention 



Esthetics 



Management of Housing 
Problems 



Architectural style 

Plan 

House in relation to its environment 

Rooms in relation to each other 

Theories of decoration 

Equipment in relation to house and to 

home life 
Etc. 



Problems of providing and procuring 
shelter and equipment 

A.ccounting 

Economy (proportion of available re- 
sources for different factors of shelter, 
etc.) 

Efficiency 

Etc. 



Providing Material Surroundings 
for Social Activities 



f Home life 
\ Group life 
I Social occasions 



Informal 
Formal 
This term takes into consideration both the building and its equipment. 



63 



Use i Standards 



SHELTER 
Use — (continued) 

Suitability 

Sanitary considerations 

Cleanliness and facilities for maintaining it 

Appearance 

Convenience 

Harmony of site, style, color, decoration, 
purpose, etc. 

Labor involved 

Relative cost 

Etc. 



[Laboratory work suggested] 



64 



HOUSEHOLD AND INSTITUTION MANAGEMENT 

Definition : The theory and art of combining and managing food, clothing, 
and shelter and the direction of activities so as to best promote the economic, 
sanitary, and esthetic interests of the individual and family or other group in 
order to minister to their highest satisfaction within the sphere of the house- 
hold or institution. 

Material Basis 



Theoretical 
Considera- 
tions 



Income 



Historical and general data; relations of money, 
labor, and the products of labor to family and 
group life; family income as related to the cost 
of home making; adjustment of income distri- 
bution to progress of physical and social sci- 
ences; household service in other times and 
other races; voluntary and involuntary service; 
cooperation; mechanical aids to household ser- 
vice; development of methods of recording data 
and of accounting; mathematics, economics, 
ethics, and sociology as related to general ques- 
tion; etc. 



(Wages 
Salary 
Earnings 
Proceeds of investment 
Etc. 

Labor in home or institution 
Direction (management) 
Material (e. g., product of farm 
or garden for home con- 
sumption) 
Housing 
Etc. 



Equivalent of 
Money 



Food 

Clothing 

Shelter 

Taxes 

Operating expenses 

Maintenance 

Investment 

Health 

Education 

Religion 

Philanthropy 

Recreation 

Well being 



Wages 

Fuel 

Light 

Ice 

Etc. 



65 



HOUSEHOLD AND INSTITUTION MANAGEMENT 
Material Basis — (continued) 



Service 



Members of 
Family or Group 



Employees 



Adults 



y Directors (managers) 
1 Workers 



{Aids to parents 
Learners (possibilities of home 
activities for training mind 
and hand) 

{Qualifications 
Duties 
Legal status 
Wages 
Etc. 



Administration 

(Housekeeping) 

as a Welfare 

and Business 

Enterprise 



Normal Home 

Partial Home 
(Hotel, etc.) 

Institution 



Organization of activities 
Care of building and equipment 
Service problems 

Providing opportunities for normal 
life (as in family) or its necessary 
equivalent (as in institution) 
Regulation of expenditures 
Conduct of financial operations 
Management of financial and other 
resources to secure best results 



[Laboratory work suggested] 



(£ 



HOUSEHOLD AND INSTITUTION MANAGEMENT 



Theoretical Considerations - 



Legal Considerations 



Economic Sociological and 
Ethical Considerations 



Social Contacts 

Historical and general data; legal status of 
individual, family and other groups in 
early times and other countries; econom- 
ics and sociology as related to property 
and property rights; development of law 
as it relates to personal and property 
rights; religion and its place in civiliza- 
tion; development of legal, economic, so- 
ciological, and ethical ideals as influenced 
by progress of physical and social sci- 
ences, etc. 

Theory and historical data 

Legal status of men, women, and children 

Property rights 

Transfer of property 

Management and direction 

Etc. 

Real and apparent values of labor, super- 
vision, and money contributed to available 
resources, by different members of family 
or group 

Efifect on family life of presence or absence 
for different purposes, of members of 
family (men, women, and children) 

Effect on family life of retention or removal 
of household (family) activities 

Interdependence of individual, family and 
community; responsibilities, obligations, 
and duties arising therefrom 

Etc. 



[Laboratory work suggested] 



67 



HOUSEHOLD AND INSTITUTION MANAGEMENT 



Theoretical 
Considerations 



Activities and Functions 

r Historical and general data; family life in 
other times and other races; patriarchal 
and communal life as compared with in- 
dividual home; development of charitable 
and corrective institutions, of hospitals 
and public institutions of other types and 
of schools, colleges, and universities as 
centers of group life; development of civ- 
ilization in relation to the ideals and prac- 
tices of home and institution management 
and the adjustment of ideals to progress 
in physical and social sciences; develop- 
ment of family, larger group, and com- 
munity life; ideals and standards of con- 
duct in home and civic life; etc. 



Family Life 



Survey of Gen- 
eral Situation 



Routine 
Activities 



Unusual 
Demands 



'Organization for responsibility and manage- 
ment 
Inventory of material resources and of 

sources and kinds of labor available 
Probable income and its distribution 
Provision for maintenance, upkeep, care 

and repair, and efficiency 
Provision for general hygiene and sanitation 
LEtc. 

' Duties pertaining to food, to clothing, and 
to shelter and equipment 
Duties pertaining to management 
Training of children 

Attention to sanitation and personal hy- 
giene 
Individual duties and obligations 
Rest and recreation 
LEtc. 

Care of sick and infirm (nursing) 
Meeting emergencies and unforeseen con- 
tingencies 
Meeting demands of special occasions 
Etc. 



68 



HOUSEHOLD AND INSTITUTION MANAGEMENT 
Activities and Functions — (continued) 

Organization for responsibil- 
ity and management 

Study of special problems of 
different groups and insti- 
tutions (college commons 
and dormitory, hotel, or- 
phan asylum, hospital, 
home for the aged, charit- 
able and corrective institu- 
Survey tions, etc.) 

of General < Inventory of material re- 
Situation sources and of sources and 
kinds of labor available 

Probable income and its dis- 
tribution 

Provision for maintenance, 
upkeep, care and repair, 
and efficiency 

Provision for general hygiene 
and sanitation 

Etc. 



Activities 

and 
Functions 



Group (Other 
Than Family) 
and Institu- 
tion Life 



Routine 
Activities 



Social Activities 



' Duties pertaining to food, to 
clothing, and to shelter and 
equipment 

Duties pertaining to manage- 
ment 

Development, training, or 
discipline 

Attention to sanitation and 
personal hygiene 

Individual duties and obliga- 
tions 

Rest and recreation 

Etc. 

' Care of sick and infirm (nurs- 
ing) 
Meeting emergencies and un- 
foreseen contingencies 
Meeting demands of special 
occasions 
LEtc. 



Personal and social relations of members of 
family to each other and of members of 
group to other members; relations of fam- 
ily or group to other families and groups, 
and to community 

Social relations and usages (host and guest; 
entertaining, formal and informal; beha- 
vior of individuals, family and group, to 
each other, and to community and State) 

[Laboratory work suggested] 



Unusual 
Demands 



69 



HOUSEHOLD AND INSTITUTION MANAGEMENT 

Aims and Results 

Historical, general, and theoretical data; the 
ultimate purpose of the study of all home 
problems is the fullest and best develop- 
ment of the individual, the family, and the 
larger group; a knowledge of the charac- 
ter of problems of the home and larger 
groups, of the material basis on which 
the subject rests, of the physiological, 
psychological, and moral problems in- 
volved; realization of obligations and op- 
portunities; the proper study of the basic 
facts, materials, and problems as a means 
of acquiring physical and mental develop- 
ment, manual dexterity, general and eco- 
nomic efficiency, culture and breadth of 
Aims vision, and an appreciation of the interde- 

and pendence of the individual, the home, the 

Results I larger group, and the community, and 

*- mankind. 



Theoretical 
Considerations 



Physical Well-being 

Mental Discipline and Development 

Inspiration 

Social and Moral Advancement 



For 



r Individual 
J Family 
1 Larger Group 
Community 



[Laboratory work suggested] 



MAY 29 mw 




014 230 723 6 ^ 



